Taking a cue from the classic drink, this dessert has a rich and creamy coffee flavor. It looks pretty spooned into glass coffee cups or mugs and topped with a few coffee beans (real or chocolate).
Serves 4.
INGREDIENTS
1 3/4 cups water
1/2 cup sugar
3 1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
1/4 cup vodka
1/4 cup kahlúa or other coffee liqueur
coffee beans
DIRECTIONS
Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlúa. Refrigerate mixture until cold, about 2 hours.
Transfer sorbet mixture to ice cream maker; process according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead.)
Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.
Note: If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Mix an additional 1/2 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop into frozen cups and serve immediately
The contrasting colors of mango and boysenberry are lovely. If you like, serve the sorbets in frozen “mango boats,” made by scooping out the centers of halved mangoes and freezing the shells.
Serves 8.
INGREDIENTS
boysenberry sorbet
1 1/4 cups water
1/2 cup plus 1 tablespoon sugar
2 cups fresh boysenberries or frozen unsweetened boysenberries, thawed
7 tablespoons light (clear) rum
mango sorbet
1 1/4 cups water
3/4 cup sugar
2 cups sliced peeled pitted mangoes
7 tablespoons light (clear) rum
8 hollowed-out mango halves (for serving; optional)
fresh boysenberries
fresh mango slices
DIRECTIONS
FOR BOYSENBERRY SORBET:
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Add berries and bring to boil. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in sieve. Refrigerate puree until cold, about 2 hours.
Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer’s instructions. Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm. (Can be made 2 days ahead; keep frozen.)
FOR MANGO SORBET:
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and bring to boil. Transfer mixture to processor; puree. Pour into bowl. Chill until cold, about 2 hours.
Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer’s instructions. Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour. Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses. Garnish with fresh berries and mango slices and serve.
Note: If you do not have an ice cream maker, you can turn this mixture into a granita — an Italian frozen dessert. Mix an additional 1 cup water into each sorbet mixture. Freeze separately until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of each granita to form crystals. Scoop boysenberry and mango crystals alternately by 1/4 cupfuls into frozen mango halves or glasses and serve.
This dessert is a refreshing way to conclude a spicy southwestern meal. For a festive note, dip the rims of frozen Margarita glasses into water and then into a bowl of sugar. Attach a lime slice to the lip of the glass and fill with sorbet.
Serves 4.
INGREDIENTS
2 cups water
1 cup sugar
2/3 cup fresh lime juice
6 tablespoons triple sec
6 tablespoons tequila
1 teaspoon grated lime peel
DIRECTIONS
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Mix in lime juice, triple sec, tequila and lime peel. Refrigerate until cold, about 2 hours.
Transfer sorbet mixture to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.)
Freeze 4 Margarita glasses for 1 hour. Scoop sorbet into frozen glasses and serve immediately.
Note: If you do not have an ice cream maker, you can turn this mixture into a granita — an Italian frozen dessert. Mix an additional 1 cup water into sorbet mixture. Freeze in bowl until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses and serve granita immediately.
A treat for mint julep fans. Traditional silver mint julep cups or frozen parfait glasses add a nice accent at serving time.
Serves 4.
INGREDIENTS
1 1/2 cups water
3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)
1/2 cup sugar
3 tablespoons bourbon
1 tablespoon crème de menthe
1 teaspoon minced fresh mint leaves
4 fresh mint sprigs
DIRECTIONS
Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.
Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, crème de menthe and minced mint leaves into mint syrup. Process sorbet mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
Freeze 4 parfait glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.
Note: If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Mix an additional 1/2 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses; serve immediately.
At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.
Serves 8.
INGREDIENTS
ice cream
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1/2 cup chopped fresh ginger
8 large egg yolks
3/4 cup sugar
bananas
1 cup pure maple syrup
1/4 cup dark rum
5 bananas, sliced
chopped pecans
DIRECTIONS
For Ice Cream:
Bring first 3 ingredients to simmer in medium saucepan. Cover; let steep 20 minutes. Bring to simmer again. Strain into medium bowl.
Whisk yolks and sugar in large bowl until pale yellow, about 3 minutes. Gradually whisk in milk mixture. Return mixture to same saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
Process custard in ice cream maker. Transfer to covered container and freeze until firm. (Can be made 2 days ahead.)
For Bananas:
Stir syrup and rum in heavy large skillet over medium heat. Add bananas and heat through.
Spoon ice cream into bowls. Top with bananas, sauce and nuts and serve.
The good news here is that there will be leftover ice cream to enjoy at another time.
Makes 10.
INGREDIENTS
ice cream
1 1/2 cups sugar
1/2 cup water
4 cups whipping cream
6 large egg yolks
2 cups whole milk
1 vanilla bean, split lengthwise
macaroons
2 2/3 cups powdered sugar
1 1/4 cups almonds (about 6 ounces)
3 tablespoons unsweetened cocoa powder
4 large egg whites
DIRECTIONS
For Ice Cream:
Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually add 2 cups cream. Return to low heat. Stir until caramel is smooth.
Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. Combine 2 cups cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Gradually whisk into yolk mixture. Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). Remove from heat. Mix in caramel. Strain into bowl. Chill until cold, stirring often.
Freeze custard in ice cream maker. Transfer ice cream to bowl; freeze overnight or up to 3 days.
For Macaroons:
Preheat oven to 375°F. Line 2 large baking sheets with parchment. Finely grind 1 cup powdered sugar and almonds in processor. Transfer to large bowl. Mix in 1 2/3 cups powdered sugar and cocoa. Beat egg whites in medium bowl until soft peaks form. Fold into nut mixture in 2 additions.
Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. (Batter will spread to about 2- to 3-inch rounds).
Bake macaroons until puffed and dry-looking on top, about 12 minutes. Cool on sheets on racks. Using spatula, transfer macaroons to work surface.
Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. Top each with flat side of another macaroon; press lightly. Place sandwiches on baking sheets; cover and freeze. (Can be made 1 day ahead.)
The almond biscotti for the easy crust are available at supermarkets, bakeries and Italian markets. The recipe is from chef Kimball Jones of Wente Vineyards Restaurant in Livermore, California.
Serves 8 to 10.
INGREDIENTS
1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (3/4 stick) unsalted butter, melted
2 pounds cream cheese, room temperature
8 ounces mascarpone cheese*
1 3/4 cups plus 2 tablespoons sugar
2 large eggs
3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)
1/4 cup balsamic vinegar
*italian cream cheese; sold at italian markets and some supermarkets. if unavailable in your area, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoon sour cream.
DIRECTIONS
Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
Cut cake into wedges. Spoon strawberries alongside and serve.
At Restaurant Biga in San Antonio, owner-chef Bruce Auden’s co-chef, Mark Bliss, created this lovely side dish. He pairs it with roast pork, chicken or lamb. Cipolline onions are small, sweet Mediterranean onions; they are available at some supermarkets.
6 side-dish servings.
INGREDIENTS
2 pounds cipolline onions or boiling onions
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar
2 tablespoons water
DIRECTIONS
Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.
